Thick, hearty, and full of flavor--the best oxtail soup you'll ever eat! Lots of prep and takes a long time to cook, but well worth the effort. Great served in deep bowls with fresh hot bread and a glass of red wine Also great reheated, if you have any left over, that is!


Recipe Summary

20 mins
1 hr 55 mins
2 hrs 15 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a heavy frying pan over medium-high heat. Saute oxtails in the hot oil, turning until browned on all sides, about 3 minutes per side. Drain on paper towels.

  • Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, sazon, parsley, garlic, and pepper. Bring to a boil. Lower heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary.

  • Remove oxtails to a plate to cool. Skim the grease off the surface of the soup, using a gravy separator if desired. Add potatoes, tomatoes, parsnip, mushrooms, onion, barley, celery, carrot, and bay leaves to the soup. Bring to a boil; lower heat and simmer, stirring occasionally, about 20 minutes.

  • While the vegetables are cooking, cut as much meat as possible off the oxtail bones. Add the chopped meat and the bones back to the soup. Simmer for another 20 minutes. Remove bones and bay leaves from the soup before serving.

Cook's Notes:

Substitute beef bouillon granules with 6 bouillon cubes, if desired.

Another way to remove the fat from the top of the broth is to pour the broth into a bowl or pitcher and put it in the refrigerator so the grease will solidify enough to spoon off the top.

Nutrition Facts

332 calories; protein 23.3g; carbohydrates 34.1g; fat 12g; cholesterol 62.8mg; sodium 938.7mg. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
It turned out great. Very filling!! Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
It turned out great. Very filling!! Read More
Rating: 5 stars
Knew as soon as I read recipe that it was for dinner tonight. Best choice I could have made. It was delicious! I has almost all of the ingredients. Had to substitute ham hocks for ox tails & left out sazon seasoning w/annatto because I've never heard of it and didn't have any. Also left out parsnip since I have it.. I think I like this recipe even more than my original. Read More